Rhubarb Pie
This is the sweet treat to make when a bunch of rhubarb turns up in your veggie box and you've got no idea what to do! It's truly the easiest pie we've ever made, it only needs 1 bunch of rhubarb, a few sheets of store-bought pastry, and a little sugar and spice. Its magic is its simplicity.
You'll need about 4 cups of fruit for a 20cm pie tin, so add a peeled diced apple or two if you don't have enough rhubarb. The simple lattice top makes the pie feel fancy but it also provides much-needed air vents. Allowing the steam to escape stops the pastry from getting soggy and stops the jammy rhubarb filling from spilling out. Watch the video to get the hang of it, or if it feels too much just use a full sheet and cut a cross in the top for an air vent.
Go on, you can do it! Pop one in the oven, make a strong cup of tea and invite your neighbour over.
Ingredients 9
3 sheets shortcrust pastry, store-bought
1 bunch rhubarb, about 3 cups chopped
1 apple, peeled and diced
1⁄2 cup brown sugar
1 orange, zested
1 tsp vanilla extract
2 tbsp cornflour
20 g butter, cut into small pieces
1 egg, whisked
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Method 6
Defrost your if needed. Preheat oven to 180 degrees.
Remove leaves, wash well, dry stems with a tea towel and then cut into 3 cm pieces. Remember you need about 4 cups of fruit, so peel and dice and if you need to. Put the fruit in a medium sized bowl with the , zest of the , and , and mix well.
Whisk an in a small bowl. Line the bottom of a 20cm pie dish with one sheet of , gently pressing into the edges of the pie dish. Trim any excess pastry hanging over the edge. Brush the bottom and inside edges with the egg wash, to help protect the pastry from becoming soggy.
Spoon the rhubarb mix into the pie and dot small pieces of over the top. A lattice top makes the pie feel fancy and provides much needed air vents. It's best to watch the video to get the hang of this. You can also just top the pie with a sheet of and cut an air vent across in the middle, crimping the edges so they seal. Brush with the before baking.
Bake for 40 minutes on the middle rack in the oven. Rhubarb pies can be a little leaky, so pop a dish on the rack underneath the pie to catch any drips. When the pie is golden and smelling fruity and delicious remove from the oven and let sit for at least 30 minutes before serving. The hot fruit needs time to set.
Serve with vanilla ice cream.
Clove Kitchen's tips
If you want to take this pie to the next level, make homemade pastry!
Helpful tips
How can I tell when the pie is done baking?
Is there a substitute for corn flour in this recipe?
How do I prevent the bottom crust from getting soggy?
Could I make this pie with other fruits?
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Notes
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